Sweet Potato, Pear, and Pecan Salad

Photo Credit
Sam Jones/Quinn Brein
The Editors
Makes 4 servings.
Patricia Harmon, Baden, Pennsylvania
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A little bit sweet, a lit bit spicy, and a little bit savory—this recipe for Sweet Potato, Pear, and Pecan Salad hits all of your favorite flavor notes in one dish! No wonder it took home third prize in the 2020 Garden Guide Sweet Potatoes Recipe Contest!


1/2 cup canola oil
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1/4 teaspoon salt
freshly ground black pepper, to taste
1/3 cup fresh basil, chopped

In a bowl, whisk together oil, vinegar, maple syrup, salt, and pepper. Stir in basil.


1/3 cup pecan halves
4 teaspoons honey
sprinkle of cayenne pepper, or to taste
2 medium sweet potatoes
1 bag (8 ounces) mixed baby greens
1 Bartlett pear, cored and diced
4 slices bacon, fried crisp and chopped
2 ounces crumbled blue cheese

Grease a baking sheet or line with parchment paper.
In a skillet over medium-high heat, cook pecans, honey, and cayenne for 3 minutes, or until mixture simmers and is foamy. Spread onto prepared baking sheet, separating slightly with a fork; set aside to cool completely.
Pierce sweet potatoes and cook in microwave on high for 4 to 5 minutes, or until tender. When cool enough to handle, remove skins and chop into 1/2-inch cubes.
In a large salad bowl, mix together greens, pears, and sweet potatoes.
Pour dressing over salad and toss to coat.
Top with bacon, blue cheese, and pecans before serving.

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